2014 Gusbourne Fifty One Degrees North

Community Tasting Notes (6) Avg Score: 88.7 points

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  3/2/2024 - vvWine.ch wrote: 94 Points

  (64% Chardonnay, 36% Pinot Noir, ein Blend aus den besten Lagen aus 2014, 2/3 aus Kent, 1/3 aus Sussex, 80 Monate auf der Hefe, pH 3.03, 12% Alkohol, 8g Restzucker. Nur 3'000 Flaschen davon wurden produziert) Mittleres Gelb, feine und persistente Perlage. Intensive, komplexe Nase, reife Zitrusfrucht, Pfirsich, kräuterige Noten, subtiler Hefeton, Puderzucker, das Ganze mineralisch unterlegt, faszinierend. Im Gaumen kräftig, dicht, strukturiert, knackige Frucht, top Säure, sehr lebendig, noch jugendlich, wild, dennoch bei sich, sehr gute Hamonie, perfekte Süss-Säurebalance, feine Perlage, langer, aromatischer Abgang mit salinem Finish. Ein ausgezeichneter Schaumwein, der sich vor den grossen Prestige-Cuvées nicht verstecken muss.

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  11/12/2023 - Mbad77 Does not like this wine: 82 Points

  I think this is awful and one of the worst sparklers I’ve had. Just offers up next to nothing on the front and mid and might as well be lightly flavoured fizzy water
  After some time in glass I started to get that acidic green apple feel and given it was a blind offering I was about to guess as an English sparkler
  Very much reinforces my view that British fizz generally isn’t for me aside from a few exceptions
  
  To find out it’s £195 a bottle is an utter disgrace
  Comtes, Vilmart and Bollinger LGA are far less and far superior in every way.

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  11/10/2023 - lozatron Likes this wine:

  Po-yu's 2012/13 Grower Champagne and Friends (Phoenix Palace London): Served blind. Not a super engaging nose. A hint of mouldy walnut on the palate - is this faulty? I am assured that this is what it's supposed to taste like. With air and time it becomes a little less mouldy, a little more sherried - again, some discussion at the table as to whether what I'm tasting is *really* oxidation. A fellow diner remarked "no front end" and I think this is true. I was rather worried that this would turn out to be horribly expensive and I would be forced to walk back my negative opinions (and in fairness, I've definitely had experiences with Krug where the first sips were pretty unenjoyable, but time and air turned it into something special).
  
  Well, it turned out to be expensive - evidently the most expensive English sparkler, and I did not feel obligated to walk back my opinions. I've had a few of the Waitrose Special 2016 Exclusive release from this producer (£27 on offer) and that was much more enjoyable and well put together than this.

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  7/2/2023 - kostaslonis wrote:

  10th MW Symposium, Wiesbaden - Day 4: Alcohol 12.0%, brut, 8.0 g/l residual sugar, 8.9 g/l acidity, 3.03 pH
  Vineyard: Fruit is carefully selected from a myriad of different blocks within 2 distinctly different terroirs (clay in Kent and chalk in Sussex). Both sites benefit from low altitude and close proximity to the sea (less than 6 miles). 20% of crop dropped at fruit set for green harvest
  Soil Type: Clay loam over sand in Kent and flinty loam over chalk in Sussex
  Vinification: Whole bunch pressed and naturally settled for 24 hours. 10-day ferment at 18C in stainless steel with small proportion in oak barrels (10%)
  Maturation: 6 months
  Oak influence: 17% in old oak barrels
  Months in bottle: 80
  
  -/-
  
  The wine is very cheesy, not as stink but as a dry gruyere, some citrus notes, very milky.
  Palate showing high carbonation, very dry, again cheesy but not as much as the nose, underripe citrus and grapefruit, med to full body, long finish
  Very difficult to have on its own.
  There is also a cidery freshness here

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  11/26/2022 - finewinebuff57 wrote: 90 Points

  See henrygjeffreys recent note for cepage. This is ambitious, serious and seriously priced. This needs plenty of time. 90 for now, a higher score to follow no doubt.

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